Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.
    

concept

Salmonella Typhimurium infection of a human epithelial cell

Campylobacter, SEM

Salmonella enterica

Grey mould (Botrytis cinerea) on strawberries

Enteropathogenic E. coli on human intestinal cells

Frank Rowntree recordings. Reel 68.

Food poisoning : its nature, history, and causation measures for its prevention and control / by Elliot B. Dewberry.

Acute infectious hemorrhagic fevers and mycotoxicoses in the Union of Soviet Socialist Republics / by D. Carleton Gajdusek.

SEM of Campylobacter

Streptococcal pyrogenic exotoxin A1

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Frank Rowntree recordings. Reel 68.

Food poisoning : its nature, history, and causation measures for its prevention and control / by Elliot B. Dewberry.

Acute infectious hemorrhagic fevers and mycotoxicoses in the Union of Soviet Socialist Republics / by D. Carleton Gajdusek.

SEM of Campylobacter

Streptococcal pyrogenic exotoxin A1